§ 468.4. NUTRITION INFORMATION REQUIRED TO BE DISCLOSED ON DISCLOSURE MEDIA OTHER THAN MENUS, MENU BOARDS AND FOOD TAGS. [SUSPENDED.*]
Latest version.
(a) Each Chain Restaurant shall make the following nutrition information available to consumers per Menu Item, as usually prepared and offered for sale, on the disclosure media provided for in Subsection (c): calories, protein, carbohydrates, total fat, saturated fat, artificial trans fat cholesterol, fiber and sodium. The nutrition information shall consist of the following items:
(1) A heading titled "Nutrition Information" or equivalent heading acceptable to the Department of Public Health.
(2) The nutritional information required by Section 468.3(a).
(3) Protein shall be expressed to the nearest gram for values 1 gram and above, as "less than 1g" for values below 1 gram, and as 0 for values below one-half gram.
(4) Cholesterol shall be expressed to the nearest 5 milligrams for values above 5 milligrams, expressed as "less than 5 mg" for values between 2 and 5 milligrams, and expressed as zero for values below 2 milligrams.
(5) Fiber shall be expressed to the nearest gram for values 1 gram and above, as "less than 1g" for values below 1 gram, and as 0 for values below one-half gram.
(6) Total fat and artificial trans fat shall be expressed to the nearest gram for values 5 grams and above, to the nearest half gram for values 5 grams, and as 0 for values below one-half gram.
(b) Customers must be able to obtain nutrition information without the necessity of purchasing food.
(c) The information required by Subsection (a) must be disclosed, in a size and typeface that is clear and conspicuous, either on a printed poster of a size no smaller than 18 inches by 24 inches or in a printed brochure or booklet, that is displayed in a conspicuous place and readily visible to customers either: (1) at the point of sale; (2) near the front door; (3) on or near the host/hostess desk or reception area; or (4) at any point in or near the entryway or waiting area of the restaurant.
